Cider-soaked Salmon

“White wine is much used in French cookery, but especially in the cooking of fish. Cider is an excellent substitute for it in English kitchens; and indeed the white wine in which a French cook boils his fish is often so thin and acid that it any well cost less than a bottle of good cider and also be less wholesome. Pray remember that good cider is better than vile wine.”

E S Dallas, Kettner’s Book of the Table, 1877

I got the idea for this method of cooking salmon from Jamie Oliver who served his (he cooked a whole salmon in a fish kettle) with:

rhubarb sauce – I make mine with apple balsamic vinegar instead of apples.